xt7m639k6t8h https://exploreuk.uky.edu/dips/xt7m639k6t8h/data/mets.xml United States. Department of the Army United States United States. Department of the Army 1986 recipes D 101.11:10-412/985 English For sale by the Supt. of Docs., U.S. G.P.O  This digital resource may be freely searched and displayed in accordance with U. S. copyright laws U.S. Military Recipe Collection Cooking for military personnel Armed Forces Recipe Service, Cereals and Pasta Products, 1986 text image 1 v. (various pagings), col. ill, 13 x 21 cm. Call Number: D 101.11:10-412/985 Armed Forces Recipe Service, Cereals and Pasta Products, 1986 1986 1986 2022 true xt7m639k6t8h section xt7m639k6t8h E. CEREALS AND PASTA PRODUCTS

 

 Breakfast Cereals, Hot,
Quick—Cooking Type
Farina ....................
Hominy Grits .............
Rolled Oats ...............
Whole Wheat Meal
Fried Mush
Cornmeal
Oatmeal ....................
Hominy
Buttered ....................
Fried .......................
Hominy Grits
Buttered ....................
Fried .......................
Pasta (Macaroni, Noodles or
Spaghefifi
Boiled ....................

CH~3

 

E. CEREALS AND PASTA PRODUCTS No. 0

Card
No.
Pasta (Macaroni, Noodles or
Spaghetti)—Continued
Buttered .................. E—4~l
Lasagna Noodles ......... E—4—2
Noodles Jefferson ......... E—lZ
Noodles with Pesto Sauce . E—l3
Steamed .................. E—l4
Lasagna Noodles ....... E—14—l
Vermicelli ................ E—4—3
Rice
Filipino Fried ...............
Fried, Griddle Method
Oven Method .............
Hopping Iohn (Black—eye
Peas with Rice)
Lyonnaise ..................
Mexican
Orange ..................... E—8—l

(OVER)

 

 E. CEREALS AND PASTA PRODUCTRS No. 0

 

Rice—Continued
Pilaf
with Dehydrated Onion
Soup ...................
Pork Fried ..................
Red Beans With Rice ........
Shrimp Fried ...............
Spanish ....................
Steamed ....................
Steamed Cooker Method . .
Tossed Green ...............
with Parmesan Cheese ......
Yellow Rice with Green
Peppers, Red Peppers, and
Onions .................

 

 

 E. CEREALS AND PASTA PRODUCTS N o. 0

 

Breakfast Cereals, Hot,
Quick-Cooking Type
Farina ...................... E-l
Hominy Grits ................ E-l
Rolled Oats ................. E-l
Whole Wheat Meal .......... E-l
Hominy

Buttered .......................
Fried ..........................
Hominy Grits
Buttered .......................
Fried ..........................
Pasta (Macaroni, Noodles or
Spaghetti)
Boiled ...................... E-4
Buttered .................... E-4~1
Lasagna Noodles ............ E-4-2
Noodles Jefferson ............ E-12
CH-4

 

Card
No.

Pasta (Macaroni, Noodles or
Spaghetti)—-Continued
Noodles with Pesto Sauce. . . E-13
Steamed ................... E-14
Lasagna Noodles ........ E-14—1
Vermicelli ................. E-4-3
Rice
Filipino Fried ................. E-7-2
Hopping John (Black-eye Peas
with Rice) ................. E-lO-l
Long Grain and Wild Rice ..... E-5-3
Lyonnaise .................... E-5-1
Mexican ..................... E-11
Orange ...................... E-8-1
Pilaf ........................ E-8
with Dehydrated Onion
Soup .................... E-8-2
Pork Fried (Oven Method) ..... E-7
(OVER)

 

 E. CEREALS AND PASTA PRODUCTS No. 0

 

Card
No.

Rice--Continued
Griddle Method ............. E-7-1
Red Beans with Rice ............ E-10
Shrimp Fried .................. E-7-3
Spanish ....................... E-9
Steamed ...................... E—5
Steam Cooker Method ....... E-15
Tossed Green .................. E-5-2

with Parmesan Cheese ......... E-5-4

 

 

 E. CEREALS AND PASTA PRODUCTS No. 1
HOT BREAKFAST CEREALS

(Quick-Cooking Type)

 

YIELD: 100 Portions EACH PORTION: (See Note 2)

 

CEREAL WEIGHT MEASURES SALT WATER COOKING TIME

 

Farina 8 lb . . . 1 gal ..... 3 tbsp . . . 4 gal hot ....... 2 to 5 minutes . . .
OR 1 gal cold ......

 

Hominy grits 6 lb . . . 1 gal ..... 3 tbsp . . . 41/2 gal boiling . . 5 minutes
OR

 

Rolled oats 6 lb . . . 21/4 gal . . . 3 tbsp . . . 5 gal boiling . . . l to 3 minutes . . .
OR

 

Whole Wheat meal . . . 6 lb . . . 41/2 qt . . . . 3 tbsp . . . 41/2 gal boiling . . 5 minutes

 

 

 

 

 

 

 

 

METHOD
FARINA:
1. Add salt to 4 gal hot water; bring to boil.
2. Mix cereal with 1 gal cold water; pour into boiling water stirring constantly, until water
returns to a boil. Reduce heat. Let simmer 2 to 5 minutes, stirring frequently. Turn off heat;
cover and let stand 5 minutes before serving.

CH— 2 (OVER)

 

 HOMINY GRITS. ROLLED OATS, AND WHOLE WHEAT MEAL:
1. Add salt and cereal gradually to boiling water; stir to prevent lumping.
2. Return to a boil, reduce heat; simmer, stirring occasionally; Hominy Grits - 5 minutes; rolled
Oats - l to 3 minutes; Whole Wheat Meal - 5 minutes.
3. Turn off heat; cover and let stand before serving; Hominy Grits and Whole Wheat — 5 minutes;
Rolled Oats — 10 minutes.
NOTE: 1. After preparation, cereals may be covered and held on serving line 30 minutes.
2. Farina: 3/4 cup (61/2 ounces); Hominy grits: 3/4 cup (61/4 ounces); Rolled oats: 3/4 cup
(61/2 ounces); Whole Wheat Meal: 3/4 cup (61/2 ounces).

 

 E. CEREALS AND PASTA PRODUCTS No. 2
BUTTERED HOMINY GRITS

 

YIELD: 100 Portions EACH PORTION: 2/3 Cup (53/4 Ounces)

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Water, boiling ..... 4 gal . . . . 1. Add salt and butter or margarine
1% tbsp . . . to boiling water.
Butterormargarine . . 1/2 cup . . .

 

Hominy grits, 4 lb 8 oz . 3 qt (3—24) . Add grits gradually while stirring

quick-cooking oz) to prevent lumping. Bring to a
boil; reduce heat: cover and cook
5 minutes. Stir occasionally.

 

 

 

 

 

 

 

NOTE: 1. One No. 6 scoop may be used. See Recipe No. A—4.
2. If desired, serve with 1 pat butter or margarine for each portion.

CH—Z (Corrected Copy) (OVER)

 

 VARIATIONS
1. FRIED HOMINY GRITS: Follow Steps 1 and 2. Pour hot cooked grits into bread pans or in

3 steam table pans; cover and refrigerate several hours or overnight. Cut cold grits lengthwise
into 3 equal strips and cut each into 1/2 inch thick slices. If slices are moist, dip in flour;
try on preheated well-greased griddle (400°F.) until lightly browned (about 8 minutes per side).
EACH PORTION: 3 slices (33/4 by 11/2 by 1/2 inches).

. FRIED CORNMEAL MUSH: Follow Step 1. In Step 2, use 4 1b 8 oz (3-24 oz box) cornmeal.
Cook 10 minutes. Follow procedure for Fried Hominy Grits.

. FRIED OATMEAL MUSH: In Step 1, use 31/4 gal water. In Step 2, use 5 lb quick-cooking rolled
oats. Cook 1 to 3 minutes: stir; cover and let stand 10 minutes. Follow procedure for Fried
Hominy Grits.

 

 E. CEREALS AND PASTA PRODUCTS No. 3
BUTTERED HOMINY

 

YIELD: 100 Portions EACH PORTION: 1/3 Cup (21/2 Ounces)

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Hominy, whole, 25 lb 6 02 31/4 gal . Drain hominy, reserving 1 qt
canned (l4-No. liquid.

21/2 on) . Add pepper and reserved liquid;

Pepper, black ...... 2 tsp . . . . heat slowly 20 minutes.

 

Butterormargarine . . . . . . 11/2 cups . . . Add butter or margarine.

Parsley, fresh, 1/2 cup . . . . Garnish with parsley or paprika.

chopped
or

Paprika, ground . . . 2 tbsp . . .

 

 

 

 

 

 

 

VARIATION
l. FRIED HOMINY: In Step 1, discard liquid. Omit Steps 2 through 4. Fry hominy in 2 lb (1 qt)

melted shortening or salad oil until lightly browned. Season with 1 tsp black pepper. EACH
PORTION: 1/3 Cup (13/4 Ounces).

 

 E. CEREALS AND PASTA PRODUCTS No. 4
BOILED PASTA

 

YIELD: 100 Portions (61/4 Gallons) EACH PORTION: 1 Cup (61/2 Ounces)

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

8 to 12 . Add salt and salad oil to water;
gal heat to a rolling boil.

. 1/4 cup . . .

Salad oil

 

Pasta (macaroni, . Slowly add macaroni, egg
egg noodles, or noodles or spaghetti, While stir—
spaghetti) ring constantly until water boils
again. Cook about 15 minutes or
until tender; stir occasionally.
DO NOT OVER COOK.

. Drain. Rinse with cold water:
drain thoroughly.

 

 

 

 

 

 

 

NOTE: 1. If cooked pasta is to be combined with butter or a sauce immediately, rinsing is not
necessary.

(OVER)

 

 . When cooked pasta is to be held on steam table, mix 1 tbsp salad oil with pasta
in each steam table pan. This will prevent product from sticking together.

. To reheat pasta before serving, place the desired quantity in a wire basket and
lower into boiling water 2 to 3 minutes. Drain well. Place in greased steam table pans.

VARIATIONS

. BUTTERED PASTA: Follow Steps 1 and 2. In Step 3, add 1 lb (2 cups) melted butter or
margarine immediately after draining.

. LASAGNA NOODLES: Follow Step 1. In Step 2, use 6 lb lasagna noodles. In Step 3, drain
and rinse in cold water until noodles no longer stick together.

. VERMICELLI: Follow Step 1. In Step 2, use 12 lb vermicelli; cook about 7 to 10 minutes or
until tender. Follow Step 3.

 

 E. CEREALS AND PASTA PRODUCTS No. 5
STEAMED RICE

YIELD: 100 Portions EACH PORTION: 3/4 Cup (41/2 Ounces)

 

 

INGREDIENTS WEIGHTS MEASURES METHOD

Rice, long grain. . . . 51/4 qt. . . 1. Combine rice, water, salt, and

Water, cold ........ 23/4 gal. . salad oil; bring to a boil. Stir

Salt ............... . . . . 3 tbsp. . . occasionally.

Salad oil .......... . . 3 tbsp. . . . Cover tightly; simmer 20 to 25
minutes. DO NOT STIR.

. Remove from heat; transfer to
shallow serving pans. Cover.
Keep hot until ready to serve.

 

 

 

 

 

 

 

 

. OVEN METHOD: Use boiling water for cold water; place 3 lb (13/4 qt) rice,
32/3 qt water, 2/3 oz (1 tbsp) salt and 1 tbsp salad oil in each steam table pan
(3-12 by 20 by 4 inches); stir. Cover; bake at 350°F. 30 to 40 minutes or in
325°F. convection oven 30 minutes on high fan, closed vent.

. In Step 1, 13 1b 8 oz medium grain rice may be used. Prepare according to
instructions on container.

. Two N o. 10 scoops may be used for each portion. See Recipe N o. A-4.

(OVER)

 

 E. CEREALS AND PASTA PRODUCTS No. 5
VARIATIONS
. LYON NAISE RICE: Follow Steps 1 and 2; remove from heat. Saute 3 lb (21/4 qt) chopped
dry onions (3 lb 5 oz AP.) in 4 oz (1/2 cup) salad oil or melted shortening until tender. Add
sauteed onions and 1 1b (2 cups) drained chopped pimientos to cooked rice. Toss well.
. TOSSED GREEN RICE: Follow Steps 1 and 2; remove from heat. Saute 1 lb 2 02 (11/2 qt)
thinly sliced green onions with tops (1 1b 5 oz AP.) and 2 1b (11/2 qt) fresh, chopped sweet
peppers (2 lb 7 oz AP.) in 4 oz (1/2 cup) salad oil or melted shortening until tender. Add to
cooked rice together with 8 oz (1 qt) fresh minced parsley (81/3 oz AP.) and 2 tsp black
pepper. Toss well.
. LONG GRAIN AND WILD RICE: In Step 1, omit salt and rice; use 10 lb 2 oz (41/2-36 oz
pg) long grain and wild rice mix and 3 gal water. Follow Steps 2 and 3. (NOTE 1: For
oven method, omit Steps 1 and 2. Place 3 1b (63/4 cups) rice mix, 6 oz (11/2 cups)
seasoning mix and 1 tbsp salad oil in each steam table pan (3-12 by 20 by 4 inches.))
Add 1 gal boiling water to each pan; stir well. Cover; bake in 350°F. conventional oven
30 to 40 minutes or in 325°F. convection oven 30 minutes on high fan, closed vent.
. RICE WITH PARMESAN CHEESE: Follow Steps 1 and 2; in Step 3, add 8 oz (1 cup)
melted butter or margarine. Mix well to coat rice. Add 1 lb 4 oz (11/4 qt) grated
Parmesan cheese. Toss well.

 

 E. CEREALS AND PASTA PRODUCTS No. 6
BAKED TOMATOES, CHEESE, AND RICE

 

YIELD: 100 Portions (2 Pans)

EACH PORTION: 3/; Cup

 

PAN SIZE: 18 by 24—inch Roasting Pan

TEMPERATURE: 350° F. Oven

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Rice, long grain . . .
Water, cold .......
Salt ..............
Salad oil .........

3qt .....
11/2gal..
3tbsp
%cup...

. Combine rice, water, salt, and salad
oil; bring to a boil. Stir occasionally.
. Cover tightly; simmer 20 to 25

minutes. Do not stir.

 

 

Eggs, hard cooked,
chopped
Cheese, ground . . .
Paprika, ground . . .
Salt ..............

 

 

25 eggs .

2 qt .....
1 tbsp ...
21/3 tbsp .

 

 

. Combine rice, eggs, cheese, paprika,
and salt. Set aside for use in Step 4.

 

 

(OVER)

 

  

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Onions, dry,
chopped

Peppers," sweet,
fresh, chopped

Shortening, melted
or salad oil

11b .....

3cups...

3cups...

.3cups...

.Sauté onions and peppers in

shortening or salad oil until tender;
add to rice mixture.

 

Tomatoes, canned,
crushed

 

 

12 lb 12

OZ

 

11/2 gal
(2—No.
10 on)

 

 

5.
6.
7.

Add tomatoes and blend.
Pour an equal amount into each pan.
Bake for 25 minutes.

 

 

NOTE: 1. In Step 3, 1 lb (1/3—No. 10 en) canned cheese, American, processed, dehydrated,
combined with 2 cups warm water may be substituted for cheese. See Recipe Card

F—G— l .

. In Step 4, 2 oz (% cup) dehydrated onions and 21/2 oz (2 cups) dehydrated green
peppers (See Recipe Card A—l l) or 1 lb (3 cups) frozen diced green peppers may be

used.

3. In Step 4, 1 lb 2 oz dry onions A.P. will yield 1 lb chopped onions and 1 lb 4 oz fresh
sweet peppers A.P. will yield 1 lb chopped peppers.
4. Other sizes and types of pans may be used. See Recipe Card A—25.

 

 E. CEREALS AND PASTA PRODUCTS NO. 7(1)
FRIED RICE
(Oven Method)

 

YIELD: lUO Portions (2 Pans) EACH PORTION: 3/4 Cup (See Note 6.)

 

PAN SIZE: 18 by 24-inch Roasting Pan TEMPERATURE: 35001:. Oven

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Rice, long grain .... 51/4 qt .... . Place equal amounts of rice,
Water, boiling ...... 23/4 gal . . . water, salt, and salad oil in well
1/2 cup greased roasting pans. Stir to
Salad oil or melted 1/2 cup . . . combine.

shortening . Cover tightly; place in 35001:. oven
20 minutes. Remove from oven.
Uncover.

 

Onions, dry, finely 2 lb 8 oz . 13/4 qt . . . . . Combine onions, peppers, and
chopped celery; saute in shortening or
Peppers, sweet, 1 lb 8 oz . 41/2 cups . salad oil under tender.
fresh, finely . Add an equal quantity of santeed
chopped vegetables to cooked rice in each
pan. Mix lightly.

 

 

 

 

 

 

 

CH-l (OVER)

 

  

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Celery, fresh, finely
chopped

Shortening, melted
or salad oil

11b802.

Ilb8oz.

41/2 cups .

3cups

. Bake uncovered 30 minutes.

 

Eggs/Whole,
slightly beaten

21b ......

1 qt (20
eggs)

. Pour beaten eggs on 350°E lightly

greased griddle. Cook until just
set; do not turn. Cut into strips;
add an equal amount to rice mix-
ture in each pan.

 

 

Beef or chicken,
cooked, diced
(optional)

Pimientos, canned,
drained, chopped

 

 

3qt ......

2 cups (3/4
—No. 21/2
cn)

 

 

. Add equal amounts of meat and

pimientos to rice in each pan.
Toss well.

. Bake 15 minutes longer.

 

(CONTINUED)

 

 

 E. CEREALS AND PASTA PRODUCTS No. 7(2)

FRIED RICE
(Oven Method)

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

 

Soy sauce ......... 2 cups . . . 9. Remove from oven; blend in 1 cup
‘ soy sauce per pan.

 

 

 

 

 

 

In Step 3: 2 lb 12 02 dry onions AP. Will yield 2 lb 8 oz finely chopped onions.
1 lb 13 oz fresh sweet peppers AP. will yield 1 lb 8 oz finely chopped peppers.

2 lb 1 oz fresh celery AP. will yield 1 lb 8 oz finely chopped celery.

. In Step 3, 5 02 (12/3 cups) dehydrated onions and 4 oz (3 cups) dehydrated green peppers
(See Recipe No. A—ll) or 1 lb 8 oz (41/2 cups) frozen diced green peppers may be used.

. In Step 6, eggs may be cooked in BOOOE oven on lighly greased sheet pans (18 by 26
inches) until just set.

. In Step 8, 10 oz (21/2 cups) canned dehydrated egg mix combined with 3 cups warm water
may be substituted for whole eggs. See Recipe No. A—8.

. In Step 7, 3—7 oz cn pimientos may be used.

. Two—No. 10 scoops may be used. See Recipe No. A—4.

 

 VARIATIONS

. FRIED RICE (GRIDDLE METHOD): Fried rice may be prepared in small batches on 350E
griddle. Follow Steps I through 3. In Step 4, spread rice on griddle to a depth of 3/4 inch. Turn
occasionally until brown, about 10 to 15 minutes. Add sauteed vegetables, beef or chicken, and
pimientos. Mix thoroughly; continue cooking 3 minutes. Omit Step 5. Follow Step 6; add to rice
mixture. Omit Steps 7 and 8. Stir in soy sauce from Step 9.

FILIPINO RICE: Omit Steps 1 through 5. Saute’ 2 lb 8 oz. (13/4 qt) chopped dry onions (2 lb 12 02

AP.) and 1 clove finely chopped garlic in 1 lb (2 cups) bacon tat until light yellow. Add 9 lb (51/:
qt) rice; stir until well coated. Add 23/4 gal water and 2 oz (3 tbsp) salt to rice mixture. Bring to a
boil; cover; simmer 20 to 25 minutes. Follow Step 6. Omit pimientos in Step 7. Follow Steps 8
and 9.

. PORK FRIED RICE: Follow Steps 1 through 6. In Step 7, add 4 lb (3 qt) cooked, chopped pork

(5 lb 2 oz pork butt AP. will yield 4 lb cooked pork). Follow remainder Step 7 and Steps 8 and 9.
. SHRIMP FRIED RICE: Follow Steps 1 through 6. In Step 7, add 4 lb (3 qt) cooked, chopped
shrimp (7 lb 4 oz A.P.). Follow remainder Step 7 and Steps 8 and 9.

 

 RICE PILAF

E. CEREALS AND PASTA PRODUCTS No. 8(1)

 

YIELD: lOO Portions (2 Pans)

EACH PORTION: 3%; Cup

 

PAN SIZE: 18 by 24—inch Boasting Pan

TEMPERATURE: 400°F. Oven

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Butter or margarine

Salad oil or melted
shortening

Onions, dry, finely
chopped

Garlic, dry, minced

802 .....
80z .....

31b 12 oz

lcup....
lcup....

2%qt

1 tbsp (3
cloves)

. Melt butter or margarine. Add salad

oil or melted shortening, onions, and
garlic. Stir well. Sauté until onions
are tender.

 

Rice, long grain . . .

 

 

 

4%qt

 

 

. Add rice to onion mixture. Cook until

rice is lightly browned, stirring
constantly.

. Place about 3% qt of onion and rice

mixture in each pan.

 

(OVER)

 

 

  

INGREDIENTS WEIGHTS MEASURES METHOD

 

Stock, beef or 21/2 gal . . 4. Add salt to stock; stir well. Pour about

chicken, boiling 1% gal over rice in each pan; cover.
Salt .............. 6 tbsp . . . 5. Bake 1 hour or until rice is tender.
Stir lightly with fork. Serve hot.

 

 

 

 

 

 

 

NOTE: 1. In Step 1, 71/2 oz (2 cups plus 2. tbsp) dehydrated onions may be used. See Recipe Card
A—l 1.
. In Step 1, 4 lb 2 oz dry onions A.P. will yield 3 lb 12 oz finely chopped onions.
. In Step 1, 3/4 tsp dehydrated garlic may be used. See Recipe Card A—l'].

. In Steps 1 and 2, a steam—jacketed kettle or roasting pan on top of range may be used.

. In Step 4, 10 oz Soup and Gravy base, beef or chicken, and 21/2 gal boiling water may
be used. See Recipe Card A—lZ. Omit salt; season to taste.

. Other sizes and types of pans may be used. See Recipe Card A—25.

(CONTINUED)

 

 E. CEREALS AND PASTA PRODUCTS No. 8(2)
RICE PILAF

VARIATIONS

1. ORANGE RICE: Follow Steps 1 through 3. In Step 4, omit stock and salt; add 12 oz Soup and
Gravy base, chicken, 1—32 oz cn canned, concentrated frozen orange juice or 1—151/2 oz cn
canned, instant orange juice to 21/2 gal boiling water. Pour about 1% gal mixture over rice in
each pan; cover. Follow Step 5. Rice may be garnished with thinly sliced oranges (2 oranges—
1 1b A.P.) just before serving.

. RICE PILAF (SOUP, DEHYDRATED, ONION): In Step 1, omit onions. In Step 2, add rice to
sautéed garlic. Follow Step 3. In Step 4, omit stock and salt; add 10 oz (9/3 — No. 21/2 cn) canned,

dehydrated onion soup to 21/2 gal boiling water; pour about 1% gal mixture over rice in each
pan. Follow Step 5.

 

 SPANISH RICE E. CEREALS AND PASTA PRODUCTS No. 9(1)

 

 

 

 E. CEREALS AND PASTA PRODUCTS N0. 9(2)

SPANISH RICE

 

YIELD: 100 Portions

EACH PORTION: 3/4 Cup (6 Ounces)

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Rice, long grain .....
Water, col .........
Salad oil ...........
Salt ...............

11/4 oz. .

31/2 qt. . .
71/4 qt. . .
2 tbsp. . ..
2 tbsp. . ..

1. Cook rice according to directions

on Recipe Nos. E-5 or E—15. Set
aside for use in Step 4.

 

Bacon, raw, chopped

11b8oz

41/2 cups. .

. Saute bacon until cris in steam

jacketed kettle or stoc pot.
Drain; discard drippings.

 

 

Tomatoes, canned,
crushed

Onions, dry, cho ped

Peppers, sweet, resh,
chopped

Sugar, granulated. . .

Salt ................

Thyme, ground ......

Pepper, black .......

Garlic, dehydrated. .

Bay leaves, whole

 

191b202

41b .....
21b .....

 

21/4 gal (3-
No. 10 en)

 

 

. Add tomatoes, onions, peppers,

sugar, salt, thyme, black

epper, garlic, and bay leaves.
Stir to combine; bring to boil.
Cover; reduce heat; simmer 15
minutes.

. Add rice; stir to combine; bring

to boil. Cover; reduce heat;
simmer 15 minutes. Remove
bay leaves before serving.

 

CH-4

(OVER)

 

 

 E. CEREALS AND PASTA PRODUCTS No. 9(2)

. In Step 3, 4 lb 7 oz dry onions A.P. will yield 4 lb chopped onions and 2 lb 7 oz
fresh sweet peppers A.P. will yield 2 lb chopped peppers.

. In Step 3, 8 oz (22/3 cups) dehydrated onions and 51/4 oz (1 qt) dehydrated green
peppers (See Recipe No. A—11) or 2 lb frozen diced green peppers may be used.
Thaw peppers.

. In Step 3, 22/3 tbsp (8 cloves) dry garlic may be used. Mince garlic.

. In Step 4, mixture may be baked covered in 4—12 by 20 by 21/2-inch steam table
pans in 350°F. oven 45 minutes or in 325°F. convection oven 30 minutes on high
fan, closed vent.

. Other sizes and types of pans may be used. See Recipe No. A-25.

. Two No. 10 scoops may be used. See Recipe No. A-4.

. In Step 2, bacon may be omitted. In Step 3, increase salt to 2 oz (3 tbsp).

 

 E. CEREALS AND PASTA PRODUCTS No. 10
RED BEANS WITH RICE

 

YELD: 100 Portions EACH PORTION: 1/2 Cup Rice (3 Ounces)
1/2 Cup Beans (4 Ounces)

 

INGREDIENTS WEIGHTS MEASURES METHOD

Rice, long grain ..... 31/2 qt. . . . 1. Combine rice, water, salt and
Water, cold ......... 71/4 qt. . . . salad oil; bring to a boil,

Salt ................ . . . 2 tbsp. . . . stirring occasionally.

Salad oil ............ 2 tbsp. . . . . Cover tightly; simmer 20 to 25
minutes. DO NOT STIR.

Bacon, raw, chopped. . 21/4 qt. . . . Cook bacon until crisp; drain.
Set aside 2 oz (1/4 cup) bacon
fat for use in Step 4; bacon
for use in Step 5.

Onions, dry, chopped 11/2 qt. . . . Saute onions in bacon fat
about 1 to 2 minutes or
until lightly browned.

Beans, kidney, canned 3 gal (4- . Combine sauteed bacon and
No. 10 cn) onions with undrained kidney
Pepper, black ....... 1 tbsp. . . . beans, peppers and garlic.
Pepper, red, ground. . . 1 tsp. . . . . Simmer 20 minutes.

Garlic, dehydrated. . . . . . . 3 tbsp. . . . Serve over hot rice.

CH-4 (OVER)

 

 

 

 

 

 

 

 

 

 

 

 

 E. CEREALS AND PASTA PRODUCTS N0. 10
Rice may be cooked in 350°F. oven. Use boiling water for cold water; place equal
amounts of ingredients in 2 roasting pans (18 by 24-inches); stir, cover and bake 30
to 40 minutes or in 325°F. convection oven 30 minutes on high fan, closed vent.
2. Rice may be cooked in steam cooker. See Recipe No. E15.
3. In Step 4, 4 oz (11/3 cups) dehydrated onions may be used. See Recipe No. A-11.
4. In Step 4, 2 lb 4 oz dry onions A.P. will yield 2 lb chopped onions.
VARIATION
1. HOPPING JOHN (BLACK-EYE PEAS WITH RICE): Omit Steps 1 and 2. Follow Steps
3 and 4. Omit Steps 5 through 7. Add 26 lb 8 oz (4-No. 10 cn) canned black-eye peas,
undrained, 3 lb 8 oz (2 qt) long grain rice, 41/4 qt water, 12/3 tbsp black pepper, 1 tsp
red pepper and 2 oz (1/3 cup) dehydrated garlic. Mix well. Bring to a boil; cover tightly;
reduce heat; simmer 25 minutes or until rice is tender. EACH PORTION : 2/ 3 Cup
(51/4 Ounces).

 

 E. CEREALS AND PASTA PRODUCTS No. 11
MEXICAN RICE

 

YIELD: 100 Portions (2 Pans)

EACH PORTION: 3/4 Cup (5 Ounces)

 

PAN SIZE: 18 by 24—inch Roasting Pan TEMPERATURE: 400°F. Oven

 

INGREDIENTS

WEIGHTS

MEASURES

METHOD

 

Rice, long
grain

Shortening,
melted or
salad oil

Zcups

. Place 101/2 cups rice, 1 cup melted

shortening or salad oil and 11/2
cups onions in each pan. Stir
well to coat rice.

. Place in oven; cook until lightly

Onions, dry, 3 cups . . . browned, about 25 minutes.

chopped

 

Tomatoes, canned, . 21/4 qt . Combine tomatoes, salt, pepper,
chopped (3/4—No. cumin, and water.
lOcn) . Pour about 11/2 gal tomato mix-
3 tbsp ture over rice in each pan; stir
Pepper, black ...... 12/3 tbsp . . well. Cover; return to oven; bake
Cumin, ground . . . . 1/4 cup . . . about 1 hour or until rice is tender.
21/2 gal . . . . Stir lightly. Serve hot.

CH— 2 (OVER)

 

 

 

 

 

 

 

 

 In Step 1, 1 lb 2 02 dry onions A.P. will yield 1 lb chopped onions.

. In Step 1, 2 oz (2/3 cup) dehydrated onions may be used. See Recipe No. A-ll.

. Rice may be prepared on top of range. Follow Step 1. In Step 2, heat at medium heat
until rice is lightly browned; stir occasionally. Follow Step 3. In Step 4, bring rice
mixture to a boil; cover; reduce heat; cook until rice is light and fluffy. Follow Step 5.
. Rice may be prepared in steam-jacketed kettle. In Step 1, place rice, shortening, and
onions in kettle. Heat until rice is lightly browned, stirring occasionally. Omit Step 2.
Follow Step 3. Add tomato mixture: bring to boil; cover; reduce heat and cook
20 minutes at medium heat. Uncover; cook an additional 5 minutes. Omit Step 4. F01-
low Step 5.

. Other sizes and types of pans may be used. See Recipe No. A-25.

. Two No. 10 scoops may be used for each portion. See Recipe No. A—4.

 

 E. CEREALS AND PASTA PRODUCTS No.12
NOODLES JEFFERSON

YIELD: 100 Portions (5 Gallons) EACH PORTION: 3/4 Cup (41/2 Ounces)

 

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Water, hot ....... 6 to 9 gal 1. Add salt and oil to water; heat to a
Salt ............. . . . . 3 tbsp . . . rolling boil.
Salad oil .......... 11/2 oz. . . .

Noodles, egg ..... 9 lb . . . . . Slowly add noodles, stirring
constantly, until water boils again.
Cook about 15 minutes or until
tender. Drain thoroughly.

 

 

Butter or margarine, 1 1b 4 oz . Add butter or margarine, salt, and
melted pepper to noodles. Stir well.

Salt .............

Pepper, black . . .

 

Cheese, grated, . Add cheese; toss well. Serve
Parmesan immediately.

 

 

 

 

 

 

 

CH-4

 

 E. CEREALS AND PASTA PRODUCTS No. 13
NOODLES WITH PESTO SAUCE

 

YIELD: 100 Portions EACH PORTION: 3/4 Cup (43/4 Ounces)

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Onions, dry, minced . 11/2 cups . . . Combine onions, walnuts, garlic,
Walnuts, chopped . . . 21/4 cups . . salt and pepper in mixer bowl.
Garlic, dehydrated . . 11/3 tbsp . . Beat at medium speed 3 minutes
. 21/3 tbsp . . using whip.

Pepper, black ...... 1 tsp

 

Parsley, fresh, 31/4 qt . . . . . Add parsley, basil and Parmesan
finely chopped cheese; beat at high speed 1
Basil, sweet,whole, . . . . 21/4 cups . . minute.
crushed
Cheese, Parmesan, . . . . 33/4 cups . .
grated

 

Salad oil . 3 cups . . . . Add oil gradually in a fine
stream; beat at medium speed 1
minute or until blended. DO NOT
OVER BEAT. Set aside for use in
Step 6.

 

 

 

 

 

 

 

(OVER)

 

  

INGREDIENTS WEIGHTS MEASURES METHOD

 

Water, hot ......... 6 to 9 gal . . Add salt and oil to water; heat

3 tbsp . . . to rolling boil.

. Slowly add noodles, stirring
constantly until water boils
again. Cook 15 minutes or until
tender. Drain thoroughly.

. Add pesto sauce to cooked
noodles; toss well.

 

 

 

 

 

 

 

In Step l, 10 oz dry onions A.P. will yield 9 oz minced onions. l5 cloves (5 tbsp)

dry garlic, minced may be used.

. In Step 2, 1 lb 11 oz parsley A.P. will yield 1 1b 10 oz finely chopped parsley.

. In Step 2, 53/4 02 (31/4 qt) dehydrated parsley will yield 1 1b 12 oz (31/4 qt) parsley
when rehydrated with 61/2 qt cool water 15 minutes. Drain well before using.

. In Step 3, mixture will separate it over beaten. Mixture should be the characteristic
thick pasty sauce.

. In Steps 4 and 5, noodles may be steam cooked. Prepare 3/4 recipe Steamed Pasta
(Recipe No. E—14).

 

 E. CEREALS AND PASTA PRODUCTS No. 14(1)
STEAMED PASTA

 

YIELD: IOU Portions (4 Pans) EACH PORTION: 1 Cup

 

PAN SIZE: 12 by 20 by 4-inch Steam Table Pan

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

9 gal . . . . . Fill each pan with 9 qt water (see
1/4 cup . . . Note 1).
Salad oil . . . . Add 1 tbsp salt and 1 tbsp salad
Pasta (macaroni, oil to each pan.
noodles, egg, . Place 3 1b pasta in each pan (see
spaghetti, or Note 2).
vermicelli) . Place pans in preheated steam
cooker. Time according to type
pasta and steam cooker pressure.
(see Guidelines For Timing).
. Drain thoroughly.

 

 

 

 

 

 

 

 

 Use perforated pan inside solid pan to facilitate draining.

. To prevent pastiness, pasta should be placed in pans just before steaming. Ensure
pasta is covered with water.

. Cooked macaroni should be rinsed in cold water and drained thoroughly to prevent
sticking together.

. See Guidelines For Steam Cookers Recipe No. A-Zl.

(CONTINUED)

 

 E. CEREALS AND PASTA PRODUCTS No. 14(2)
GUIDELINES FOR TIMING

TYPE OF NUMBER OF
PASTA STEAM COOKER MINUTES

 

 

Macaroni ........................ 5 1b PSI ....................... 16 .................
15 1b PSI ....................... 11 .................

Noodles, egg ..................... 5 1b PSI ....................... 22 .................
15 1b PSI ....................... 17 .................

Spaghetti ........................ 5 1b PSI ....................... 20 .................
15 1b PSI ....................... 15 .................

Vermicelli 5 1b PSI .......................
15 lb PSI .......................

 

 

 

 

 

 

 

 

VARIATION

1. STEAMED LASAGNA NOODLES: Follow Steps 1 and 2. In Step 3, use 6 1b lasagna noodles.
In Step 4, steam 19 minutes at 5 1b PSI or 14 minutes at 15 1b PSI. Follow Step 5.

CH-l

 

 E. CEREALS AND PASTA PRODUCTS No. 15
STEAMED RICE
(Steam Cooker Method)

 

YIELD: 100 Portions (2 Pans) EACH PORTION: 3/4 Cup

 

PAN SIZE: 12 by 20 by 4-inch Steam Table Pan

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

Rice, long grain . . . . 51/4 qt . . . . . Place 4 lb 8 oz (101/2 cups) rice in

21/4 gal . . . each pan.

3 tbsp . . . . Add 41/2 qt water to each pan.

. 3 tbsp . . . . Add 11/2 tbsp salt and 11/2 tbsp
salad oil to each pan. Stir well to
ensure rice is moistened.

. Place pans in preheated steam
cooker. Steam 22 to 27 minutes at
5 lb PSI or 18 to 24 minutes at 15 lb
PSI.

NOTE: 1. See Guidelines For Steam Cookers Recipe No. A-21.
2. Two- No. 10 scoops may be used. See Recipe No. A-4.

 

 

 

 

 

 

 

CH-l

 

 E. CEREALS AND PASTA PRODUCTS No. 7(1)

PORK FRIED RICE
(Oven Method)

YIELD: 100 Portions (3 Pans) EACH PORTION : 3/4 Cup (61/2 Ounces)

PAN SIZE: 12 by 20 by 4-inch Steam Table Pan TEMPERATURE: 350 °F. Oven;
350°F. Griddle

 

 

 

INGREDIENTS WEIGHTS MEASURES METHOD

Rice, long grain. . . . 7 lb 12 oz 41/2 qt. . . . Place equal amounts of rice,
Water, boiling ..... 21/4 gal. . water, salt, and salad oil in well
Salt .............. . . 22/3 tbsp. . greased pans. Stir to combine.
Salad oil or melted 2 tbsp. . . . . Cover tightly; cook in oven 30
shortening to 40 minutes. Remove from

 

oven. Uncover. Set aside for use
in Step 4.

Onions, dry, finely 13/4 qt. . . . Combine onions, peppers and
chopped celery; saute in shortening or
Peppers, sweet, fresh, 1 1b 8 oz 41/2 cups salad oil about 10 minutes or
finely chopped until tender.
Celery, fresh, finely 1 1b 8 oz 41/2 cups . Add an equal quantity of
chopped sauteed vegetables to cooked rice
Shortening, melted 5 oz ..... 2/3 cup. . . in each pan. Mix lightly but
or salad oil thoroughly.
CH-4 (OVER)

 

 

 

 

 

 

 

 

 

 E. CEREALS AND PASTA PRODUCTS No. 7(1)

 

INGREDIENTS WEIGHTS MEASURES METHOD

 

beaten

Eggs, whole, slightly 2 1b ..... 1 qt (20 5. Pour beaten eggs on lightly

greased griddle. Cook until well
done. DO NOT turn. Cutinto
strips; add an equal amount to
rice mixture in each pan.

 

pieces

Pork, cooked, diced 4 lb ..... 3 qt ..... . Add equal amounts of pork and
in 1/2 by 1/2 inch pimientos to rice in each an.

Pimientos, canned, 1 lb 5 oz 2 cups (3/4- . Bake 45 minutes.
drained, chopped No. 21/2
(optional)

Mix lightly but thorough y.

cn)

 

 

Soy sauce ........ 11/2 cups. . . Remove from oven; blend in 1/2

cup soy sauce per pan.

 

 

 

 

 

 

NOTE: 1.
2.
3.

 

In Step 1, 11 lb 10 oz medium grain rice may be used. Prepare according to instruc-
tions on container.

In Step 2, if convection oven is used, bake at 325°F. 30 minutes on high fan, closed
vent; in Step 7, 30 minutes on high fan, closed vent.

In Step 3, 2 lb 12 oz dry onions A.P. will yield 2 lb 8 oz finely chopped onions.

1 lb 13 oz fresh sweet Keppers A.P. will yield 1 lb 8 oz finely chopped peppers.

2 lb 1 oz fresh celery .P. will yield 1 lb 8 oz finely chopped celery.

(CONTINUED)

 3.

. FILIPINO RICE: Omit Ste 3 1 through 4. Saute 21

E. CEREALS AND PASTA PRODUCTS N0. 7(2)
PORK FRIED RICE
(Oven Method)

. In Step 3, 5 oz (12/3 cups) dehydrated onions and 4 oz (3 cups) dehydrated green
peppers (See Recipe No. A-11) or 1 lb 8 oz (41/2 cups) frozen diced green peppers
ma be used. Thaw peppers.

. In tep 6, 10 oz (21/2 cups) canned dehydrated egg mix combined with 3